The late Bill Neal has influenced young chefs across the South, and diners still enjoy his inspired recipes at this landmark restaurant in Chapel Hill. Executive chef Bill Smith has added some creative touches to the menu, such as Warm Goat Cheese Salad With Roasted Beets and Pumpkin Seeds and Hangar Steak With Bourbon Brown Sauce, but Shrimp and Grits is still a Crook's Corner classic.Submitted by: BDNIXON10

My great grandma made shrimp & grits for me when I was little in a heavy cast iron skillet. I made a few adjustments, but kept it close to her original recipe. Miss you Grandma Tiny! Submitted by: ICANDOTHISTRISH

These aren't in the slightest bit healthy, but in small portions, this is a FANTASTIC side dish. Freezes very well - so you can have small batches ready to go with your favorite BBQ or grilled chicken. YUM! Submitted by: RUTABAGA1017

My family was introduced to grits when we moved to Texas, and now we're hooked! Although I've made some modifications to improve the nutritional profile, this is still a high-fat, high-sodium meal that should be eaten in moderation.Submitted by: 1TRULYBLESSED

A richly flavored comforting dish made of yellow corn grits topped with shrimp, cheese, asparagus and dill. This dish is appropriate for any meal: breakfast, brunch, lunch, dinner. It is a stand-out at brunch served over arugula dressed in the spicy tomato olive oil.Submitted by: LESLIEHENRY

Based on Texas Pete Smoked Sausage and spicy cheese Grits but without the sausage and with the Hot sauce subbed out for Sriracha.

Variations:For Vegetarian, use vegetable broth. You could sub out the milk for a non dairy option if you prefer. You just need enough liquid. You could put a cooked egg on top for more protein. You could add up to 4 tbsp of sriracha if you like it very spicy.

Use a little less liquid for thicker grits if you want, or more liquid for thinner grits. Submitted by: ACIFF001